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Apricots and pistachio tart
For a tart
Preparation time: 20min, Baking time: 40min
[ingredients title=”Ingredients”]
- 250 g of flour
- 125 g of butter
- 50 g of icing sugar
- 1 egg yolk
- 30 g of cold water
- 1 pinch of fine salt
- 500g of apricots
- 3 tbsp of apricot jam
- Some chopped pistachios
- 3 tbsp of honey
[/ingredients]
PRÉPARATION
- In the bowl of a robot, mix the flour, with the salt, the icing sugar and the cold diced butter.
- Add the egg yolk and mix again.
- Add little by little the water until the dough forms a ball.
- Remove the dough from the bowl and spread it over 3 to 5 mm (thickness of a shortbread) on a baking paper.
- Using a large baking circle cut out the paste.
- Place the dough and its parchment paper on an oven rack.
- Spread on the dough the jam apricots.
- Cut the apricots in 2 and remove the pits.
- Cut each half apricot again 2.
- Place the apricot pieces on the skin side over the jam-covered dough.
- Drizzle with 2 tbsp of honey over the apricots.
- Bake 30 to 40 minutes at 180 degrees until the dough is golden brown and the apricots are caramelized.
- Remove from the oven and drizzle with the last tbsp of honey.
- Decorate with pistachios previously chopped.
Apricots and pistachio tart
For a tart Preparation time: 20min, Baking time: 40min
Ingrédients
- 250 g of flour
- 125 g of butter
- 50 g of icing sugar
- 1 egg yolk
- 30 g of cold water
- 1 pinch of fine salt
- 500 g of apricots
- 3 tbsp of apricot jam
- Some chopped pistachios
- 3 tbsp of honey
Instructions
-
In the bowl of a robot, mix the flour, with the salt, the icing sugar and the cold diced butter.
-
Add the egg yolk and mix again.
-
Add little by little the water until the dough forms a ball.
-
Remove the dough from the bowl and spread it over 3 to 5 mm (thickness of a shortbread) on a baking paper.
-
Using a large baking circle cut out the paste.
-
Place the dough and its parchment paper on an oven rack.
-
Spread on the dough the jam apricots.
-
Cut the apricots in 2 and remove the pits.
-
Cut each half apricot again 2.
-
Place the apricot pieces on the skin side over the jam-covered dough.
-
Drizzle with 2 tbsp of honey over the apricots.
-
Bake 30 to 40 minutes at 180 degrees until the dough is golden brown and the apricots are caramelized.
-
Remove from the oven and drizzle with the last tbsp of honey.
-
Decorate with pistachios previously chopped.
Super bonne ! Mais j’ai eu du mal à étaler la pâte qui se brisait.. Mais Le résultat final était beau et bon !!!
Merci Gisèle!
La pâte a peut être été trop travaillée et est devenue “trop sablée”. Heureseument qu’au final elle était bonne 😉